Recipe - Walnut Oat Meringue Cookies

One half cup Chopped walnuts
3 lg Egg whites
One fourth teaspoon Cream of tartar
1 cup Confectioners' sugar
One fourth teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Quick oats
One half teaspoon Pure vanilla extract
Nonstick cooking spray
containing flour;
Such as Baker's Joy

Preheat the oven to 325 degrees. Roast the walnuts on a baking sheet for 10
to 15 minutes. Set aside. Beat the egg whites and cream of tartar until
soft peaks form when the beater is lifted. (Omit the cream of tartar if a
copper bowl is used.) Beat in the sugar and baking powder. Beat until very
firm and the beater makes definite patterns in the whites. Fold in the
walnuts, salt, oats, and vanilla. Spray a nonstick sheet pan with nonstick
cooking spray containing flour, or use a pan lined with parchment paper and
place spoonfuls of the meringue onto the sheet pan, leaving space in
between each cookie. Alternatively, you can pipe out the meringue using a
decorative tip. Bake until set and lightly browned, 25 to 30 minutes. Cool
completely on a cooling rack. This recipe yields ?? cookies.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O.
Corriher, "Cookwise" From the TV FOOD NETWORK (Show # CL9122 broadcast
05051998) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131998

Recipe by: Shirley O. Corriher

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